Tag Archives: crab

Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!

Over Memorial Day weekend, my boyfriend Kurt & I headed to Philadelphia for his cousins wedding. Since it was my first time in Philly, I had to check out the food scene!

Of course I tried several Philly Cheesesteaks (you can read all about that in my Food Bloggers Guide to Philadelphia!) but I also tried some local restaurants that were recommended by friends from the area.

One of these recommendations was Cuba Libre, a Cuban restaurant where we indulged in an unlimited tapas brunch!

For todays post, I partnered up with Louis Kemp Crab Delights® to create a hot crab dip that everyone is sure to love this holiday season!

Hot dips are always a crowd favorite, as well as one of my favorite things to make for parties. It’s easy to toss a dip together and put it in the refrigerator until time for the party, then pop it in the oven and serve up a delicious, hot dip for your guests.

This weekend I had the serious craving for fresh crab, but instead of making crab cakes, I decided to combine the crab with couscous and some of my favorite Mediterranean flavors, then stuff it into these large portobello mushrooms.

I then grilled the mushrooms for a fresh, healthy take on stuffed mushrooms!

Ingredients

1 cup cooked couscous

1/2 cup fresh lump crab meat

1/4 cup parmesan cheese

1/4 cup feta cheese

3 cloves garlic (minced)

1/2 cup roasted red peppers (chopped)

1 tbsp green onions (chopped)

1 tbsp olive oil

2 large portobello mushrooms

Begin by combining the couscous, crab, parmesan, feta and garlic.

Next, add the red peppers, green onions and combine well.

Clean out and de-stem the mushrooms, then brush each side with Enzo Garlic Olive Oil.

Stuff the mixture into the mushrooms.

Grill over medium heat for 15 minutes, then serve.

These can be served as a light meal or as a deliciously filling appetizer!

♣ Vegetarian Option: Substitute 1/2 cup shredded zucchini for the crab to make this recipe vegetarian.

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “ 29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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